Bahn Mi

Photo: Randy Mayor; Styling: Jan Gautro

A common craving among our readers is for ethnic, spicy fare, and these Vietnamese-style sandwiches fill the bill. You can prepare the pork and the mayonnaise mixture (steps 3 and 4) up to a day ahead. Assemble these Bahn Mi sandwiches up to four hours ahead, wrap in plastic wrap, and refrigerate.

Yield: 8 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 343
  • Calories from fat: 22%
  • Fat: 8.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 3.2g
  • Protein: 17.5g
  • Carbohydrate: 50.2g
  • Fiber: 4.2g
  • Cholesterol: 37mg
  • Iron: 2.1mg
  • Sodium: 721mg
  • Calcium: 20mg

Ingredients

  • 1/2 cup shredded carrot
  • 1/2 cup grated peeled daikon radish
  • 1 tablespoon cider vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon kosher salt
  • 3 tablespoons chili garlic sauce (such as Lee Kum Kee)
  • 1 1/2 teaspoons sugar
  • 1 (1-pound) pork tenderloin, trimmed
  • Cooking spray
  • 1/2 teaspoon salt
  • 3 tablespoons fat-free mayonnaise
  • 2 (20-inch) baguettes (about 8 1/2 ounces each)
  • 16 thin cucumber slices (about 1 cucumber)
  • 16 cilantro sprigs
  • 1/4 cup thinly sliced green onions (about 2)
  • 1 seeded and thinly sliced jalapeño pepper

Preparation

  1. 1. Combine the first 5 ingredients; cover and let stand 15 minutes to 1 hour. Drain.
  2. 2. Preheat oven to 400°.
  3. 3. Combine the chili garlic sauce and 1 1/2 teaspoons sugar; stir well. Place pork on the rack of a small roasting pan or broiler pan coated with cooking spray. Spread 2 tablespoons chili garlic mixture evenly over pork; sprinkle the pork with 1/2 teaspoon salt. Bake at 400° for 20 minutes or until a thermometer registers 155° (slightly pink). Cool; cover the pork, and refrigerate.
  4. 4. Combine mayonnaise and remaining chili garlic sauce mixture; cover and refrigerate.
  5. 5. Cut each baguette horizontally, cutting to, but not through, other side using a serrated knife. Spread mayonnaise mixture evenly on cut sides of baguettes. Thinly slice pork; divide pork evenly between baguettes. Top evenly with carrot mixture. Arrange 8 cucumber slices and 8 cilantro sprigs on each baguette. Top evenly with onions and jalapeño. Press top gently to close; cut each baguette into 4 equal servings.
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